3 More Ways to Decorate Cupcakes – Wilton 104, 352, 233 Tips

Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!

Buy the stuff you need from here:
Cupcake pan – http://amzn.to/1vLfdo8
Silver cupcake liners – http://amzn.to/1v8iYQK
Wilton food coloring gels – http://amzn.to/12k2X3h
Wilton Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton Clear Vanilla – http://amzn.to/1FJiPLI
Wilton Couplers 4pk – http://amzn.to/1FK1z93
Wilton #233 Tip – http://amzn.to/15MMYwY
Wilton #104 Tip – http://amzn.to/1vcz3K8
Wilton #352 Tip – http://amzn.to/1zJ1kqX

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Lemon Ricotta Cake with Lemon Syrup, Buttercream, and Sugared Zest

This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.

Buy your Springform Pan 9inch – http://amzn.to/1vDztt2
Buy your Lemon Zester – http://amzn.to/1y7VbCx

Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html

Cake:

2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder

– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.

Lemon Syrup:

½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water

– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.

Lemon Buttercream:

4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar

– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.

Sugared Lemon Zest:

3-4 lemons
2-3 Tbsp sugar

– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.

Pumpkin Spice Mini Cupcakes with Buttermilk Buttercream Icing and Caramelized Pecan Topping

This is a great pumpkin spice cake recipe. I’m making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes – just remember to adjust the cooking time.

Buy your mini cupcake pan here – http://amzn.to/1B7Fq4Q
Buy your mini cupcake liners here – http://amzn.to/1wgm7EG

For the pumpkin spice mini cupcakes:

1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
4 eggs
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt

– Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
– In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
– In bowl of mixer, stir sugars together. Add shortening and mix until combined.
– Add eggs and mix.
– Add pumpkin and mix well.
– Mix in vanilla extract.
– Stir in flour mixture.
– Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
– Cool in tins for about 10min and then cool completely on wire rack.

For the caramelized pecan topping:

1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup

– Cook pecans in a saucepan until lightly toasted and fragrant.
– Add sugar and syrup and stir constantly until caramelized.
– Pour onto a baking sheet lined with parchment and cool completely.
– Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.

For the buttermilk buttercream icing:

2 sticks butter
1 lb confectioner’s sugar
1/4 cup buttermilk

– Mix together until light and fluffy.
– Pipe onto cupcakes and sprinkle with pecan topping.

Whip Up a Quick and Easy Pumpkin Pie (Libby’s Recipe)

This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.

To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.

Recipe from: https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

INGREDIENTS

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

INSTRUCTIONS

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

How to Make a German Sour Cream Apple Cake

This is a great recipe for apples and the sour cream custard compliments them beautifully.

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Springform Pan 9inch – http://amzn.to/1vDztt2
Apple Corer – http://amzn.to/11OM0xT
Apple Peeler – http://amzn.to/1w0JXVw
Wusthof Santoku 7” with sharpener – http://amzn.to/1FLbvze
Cooling rack – http://amzn.to/1tIsHwU

Ingredients for 1-2-3 Dough:

1 cup Sugar
2 cups Butter
3 cups Flour
1 Egg, beaten

– Mix flour and butter together until roughly combined.
– Mix in sugar.
– Add egg
– Wrap in plastic wrap and chill for about 1 hr.

Ingredients for Cake:

½ recipe 1-2-3 Dough
4-5 Apples, peeled, cored, and halved
Dried breadcrumbs
½ cup Whipping Cream
2 Eggs
1 cup Sour cream
1 tbsp Corn starch
½ cup Sugar
½ tsp Vanilla

– Preheat oven to 375ºF/190ºC and grease and flour a 9″ springform pan.
– Press dough into bottom and sides of pan. Dough should come about ¾ up the side of the pan.
– Sprinkle enough breadcrumbs to cover the bottom.
– Score the top of each apple and arrange in pan with scored side up, adding pieces to fill in the holes.
– Combine whipping cream, eggs, sour cream, corn starch, sugar, and vanilla.
– Pour over apples and bake for 1-1½ until a knife inserted in the middle comes out clean.
– Cool on wire rack in tin.

How to Make Apple Spice Cupcakes with a Spiced Buttercream (Gluten-Free)

These are great autumn cupcakes. The apples and spice go perfectly together and the spiced buttercream is super yummy!

Buy equipment you need from here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Box Grater – http://amzn.to/1CC0kdW
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Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv

Ingredients for cupcakes:

2 cups brown sugar, firmly packed
3 eggs
1 cup vegetable oil
3 cups rice flour (or all purpose flour)
1 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 tsp salt
1 ½ cups buttermilk
1 tbsp vanilla extract
2 cups finely shredded apple

– Preheat oven to 350ºF (180ºC).
– Line 2 x 12 cup cupcake pans.
– In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
– In a mixer, combine brown sugar, eggs, and oil until well mixed.
– Add in flour mixture. Mix on low while slowly adding buttermilk.
– Mix in vanilla and shredded apple.
– Divide evenly into cupcake pans and bake for 20-25min or until a toothpick inserted comes out clean.
– Cool on wire rack.

Ingredients for icing:

1 cup (2 sticks) unsalted butter, softened
4 cups (1 lb) confectioner’s sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
2 tsp vanilla extract
3-4 tbsp water

– mix butter, sugar, spices, and vanilla in a bowl. Add water to obtain desired consistency.
– Pipe or spread on cooled cupcakes.
Enjoy!

How to Make Cupcake Wrappers Using Cake Lace

This video uses the Cake Lace mats that I already have – Chantilly & Butterfly – to make cupcake wrappers.
Cake Lace now have mats that are specific for creating edible cupcake wrappers. I thought I would try to use the mats I already have to do the same thing. Enjoy!

Buy the Cake Lace stuff here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace Silicone Mat Chantilly – http://amzn.to/1vGw78O
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU